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WHAT IS STREET FOOD?
Street food consists of ready-to-eat foods or drinks sold by a hawker, or vendor, in a street or other public place, such as at a market or fair. It is often sold from a portable food booth, food cart, or food truck and meant for immediate consumption. Some street foods are regional, but many have spread beyond their region of origin. Most street foods are classified as both finger food and fast food, and are typically cheaper than restaurant meals. The types of street food varies among regions and cultures in different countries around the world. According to a 2007 study from the Food and Agriculture Organization, 2.5 billion people eat street food every day. A majority of middle-income consumers rely on the quick access and cheap service of street food for daily nutrition and job opportunities, especially in developing countries.
Today, people may purchase street food for a number of reasons, such as convenience, to get flavourful food for a reasonable price in a sociable setting, prompt service, to try ethnic cuisines, or for nostalgia.
Rising concerns of street food includes health hazards and sanitation issues, illegal usage of public or private areas, social and ethical problems, and traffic congestion.
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What Is Processed Cheese, and Should We Eat It?
When it comes to cheese, is “processed” a dirty word?
Or just a really melty one?
Processed cheese is not 100% cheese. Most of the time it hovers around 50% cheese, sometimes more and sometimes less, but at a base level, processed cheese is real cheese cut with other, non-cheese ingredients. Those extra ingredients can include salt, food dyes, preservatives, extra dairy, emulsifiers, or other artificial ingredients. These ingredients are added to melted, pasteurized cheese, which is then converted to a sliced solid, a jarred sauce, a spread, a spray, or maybe even some little oil cartridge you put in a vape and inhale. (Probably not that last one, but we wouldn’t be surprised). By the time the extra ingredients are added, the actual cheese in the mix has changed significantly in terms of both flavor and texture.
Why would the people add this stuff to cheese? Well, we can say it’s to make the cheese a bit creamier or more consistent in flavor or just a little more well-seasoned and craveable. Processing produces cheese that melts like a dream without becoming oily or separating, facilitating the kinds of ooey-gooey cheese pulls that populate Instagram feeds the world over. But really, these ingredients end up in processed cheese because it makes it last longer on the shelf. The preservatives are what give processed cheese the biggest draw. Some processed cheese doesn’t even need to be refrigerated; it can sit at room temperature for a seemingly-indefinite amount of time.
What it comes down to is that grocers and distributors don’t have to care for processed cheese in the same way that they do for real cheese. It’s cheaper for the producer, the seller, and the consumer. It’s about money and time.
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